Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Sausage Stuffed Mushrooms
Mushroom caps stuffed with Italian sausage, garlic and Parmesan cheese. This easy, crowd pleasing appetizer is loaded with flavor for one perfect, juicy bite!
If you are looking for a hearty one bite appetizer to serve at your next get together look no further than this Sausage Stuffed Mushrooms Recipe. The mushrooms are loaded with Italian Sausage and baked to perfection. They are crazy easy to make and always a crowd pleaser.
Let me show you how to make them!
What ingredients do you need?
MUSHROOMS: I prefer to use cremini mushrooms. They have a more earthy flavor than your standard white button mushrooms. You might see them labeled in the grocery store as “baby bella” or “baby portabello” mushrooms.
ITALIAN SAUSAGE: This recipe calls for sweet (or mild) Italian sausage because that is more crowd friendly. However, if you like a little heat substituting Hot Italian Sausage is totally O.K.
PARMESAN CHEESE: A general rule in my kitchen when it comes to Parmesan (or any cheese for that matter) is: use the fresh stuff and grate it yourself. There are a few exceptions like my Garlic Dill Pretzel Bites but it’s rare! Freshly grated just works so much better in most recipes.
GARLIC: 2 – 3 cloves minced fine will be just enough to add a garlic flavor but not overpower the filling.
FRESH ITALIAN FLAT LEAF PARSLEY: This is a pretty earthy dish, adding parsley will brighten the flavors a bit. Not to mention, a sprinkle after the mushrooms are done baking will add a bright pop of color.
STEPS FOR MAKING SAUSAGE STUFFED MUSHROOMS:
STEP #1: Mushrooms soak up liquid like a sponge. For this reason, when cleaning and prepping the mushrooms make sure that you use a damp cloth or paper towel to gently clean the mushrooms. Then gently remove the stems by pushing down and twisting the stem.
DES’ TIP: Save the mushroom stems for use in soups, sautes or stuffings. You can even chop them up fine and add them to this stuffing if you like!
STEP #2: Make the filling by combining sausage, parmesan, parsley and garlic in a bowl. Because of the fat in the sausage, there are no breadcrumbs or egg in this recipe. Everything holds together nicely.
STEP #3: Drizzle the tops with olive oil and bake.
STEP #4: After they have baked for about 15 minutes, remove the mushrooms from the oven and sprinkle with more parmesan cheese. Then broil just until the tops are brown and crispy. Sprinkle with parsley and serve immediately.
DES’ TIP: If you’d like to prep these ahead of time simply stop after you stuff the mushrooms, cover and refrigerate until you are ready to cook.
These stuffed mushrooms also reheat very well! I made them for dinner one night and then had them for lunch again the next day with a green salad. All you have to do to reheat them is place them in aluminum foil (or a covered baking dish) and cook at 350 for 20 minutes or so until they are warmed through.
If you loved this Sausage Stuffed Mushrooms Recipe, check out these other recipes for mushroom lovers:
Asparagus and Mushroom Risotto
Penne with Mushrooms and Bacon from Lemon Tree Dwelling
For more Easy Party Appetizers, check out these!
Dill Pickle Keto Chicken Wings
Note: The recipe was originally posted in 2010. It was updated with new tips, photos and nutrition facts in 2020.
Sausage Stuffed Mushrooms
Ingredients
Ingredients:
- 1/2 pound ground Italian sausage
- 1/4 cup plus 2 tablespoons freshly shredded parmesan cheese
- 1/4 cup fresh chopped Italian parsley
- 3 cloves garlic minced
- 12 - 16 cremini mushrooms cleaned and stems removed
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine Italian sausage, 1/4 cup of Parmesan cheese, parsley, and garlic. Mix well.
- Spoon a tablespoon or so of the mixture into each mushroom. Place mushrooms on a baking sheet. Drizzle lightly with olive oil. Cook for 15 - 20 minutes or until meat is cooked through.
- Remove mushrooms from oven. Sprinkle with remaining cheese. Return to oven and turn on the broiler. Broil until the cheese is melted and slightly golden. About 1 minute. Serve hot.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Sandra
July 9, 2020 at 8:51 amDefinitely making this again! So easy and delish!
Cathy
July 8, 2020 at 7:08 amThese have the best flavor!!
Toni
July 7, 2020 at 3:46 pmThis was a huge hit at my house! Everyone loved it!
Catalina
July 7, 2020 at 8:23 amWhat a great idea for a party or for a finger food movie evening!
Daniela
July 7, 2020 at 12:45 amThis recipe sounds really delicious! Never came to my mind to stuff mushrooms with Italian sausage but surely will try.
Sara Welch
July 6, 2020 at 6:47 pmLittle bites of heaven! Tried these with dinner tonight and everyone loved them-even my picky eaters!
Jen
July 6, 2020 at 2:07 pmWe made these for the 4th and they did not disappoint! My husband and I were fighting over the last one.
Fun and Fearless in Beantown
December 7, 2010 at 6:06 amI love stuffed mushrooms but like it spicy…so I add cayenne, red pepper flakes and spicy sausage!
Denise Michaels @ Adventurous Foodie
December 6, 2010 at 1:34 pmIt’s been awhile – but I’ve made stuffed mushrooms like this numerous times in the past. They’re always a winner on any hors d’ouevre tray and “sell out” fast. The pungent, fatty flavors of the sausage and the cheese are amazing. And something we would think of as far too rich in a main dish entree is just perfect when it’s two bites like this.
One thing I do a little differently is mince the mushroom stems very tiny (not if they’re dried out and woody) and saute them with the filling and everything else. Also, a little milk or cream (just a tablespoon or two) will help the filling mixture hold together when you stuff the mushroom cap and bake ’em off.
StephenC
December 6, 2010 at 8:24 amI’ve never made stuffed mushrooms. Don’t know why. I love everything about them and everything about your stuffing. Bookmarked it.
Roxan
December 6, 2010 at 8:10 amIt’s funny, as you have begun to love mushrooms, for some reason my love for them seems to be fading. I hope this is just a phase though, because mushrooms are one of the few veggies/ produce items (i guess I can’t really call it a veggie?) that my husband will happily eat. These stuffed mushrooms look amazing, by the way. I’ve made stuffed mushrooms before and they were so haphazardly thrown together compared to yours. Beautiful.